Since my roommate moved out on Sunday I can’t be bothered to do, well, anything. Including cooking anything more extravagant than spaghetti. I also decided to forget how to do dishes and laundry, but that’s been a long time coming anyway. It’s like if someone isn’t here to watch me, I forget how to be an adult. Between looking for a new apartment, job hunting, and having 3 meetings this week, I really just want to come home at the end of the day and veg-out (har har) in front of the computer with my cat. While I was still in couch potato mode, I went to a grocery store that I don’t normally go to and I found something that I have been searching for since I became vegan: READY-MADE VEGAN NAAN BREAD. Get it here.
So I’m here to provide you with just about the easiest vegan, Indian-inspired dish to go with this wonderful gift from the vegan gods above. The only equipment you need is a pot, a can opener, a knife, and a spoon (feel free to use measuring spoons too, but I usually just eyeball it). It’s easy, inexpensive, and can be done faster than you can get any sort of Indian food delivered. This is definitely going to become a staple in my diet.
Ok so this delicious plate is reminiscent of butter chicken, something that C and I used to eat all the time. I think we ate it like 3 weekends in a row and I totally would’ve kept that going, but he vetoed me with an “Indian again?!” I can’t help myself, I’ve always been a sucker for sauces that can be sopped up with carbs. If I recall correctly, a typical butter chicken is done with a yogurt base and ghee, a type of butter, but I chose to use coconut milk in this recipe. Partly because I love coconut milk, mostly because I didn’t have any vegan yogurt, but also because a can of coconut milk costs like $.79 here and let’s be frugal for once in our lives. Feel free to use the full fat version because being vegan (or cooking a vegan meal once in a while) does not mean you have to be calorie conscious all the time.
After prepping the ingredients (this takes maybe 5 minutes, maybe), you’re going to dump everything in a pot and keep it on the stove for like 30-ish minutes. Then, if you’re extra lazy (like me!) you can get one of those ‘ready in 2 minutes’ microwavable rice packets of basmati rice. I hope you can incorporate this into your weekly meal plan! I think it would be great for an I-hate-Mondays-but-I-love-good-food dinner, or also for an I-am-too-poor-to-keep-buying-take-out-but-I-want-fast-yummy-food-right-now Friday night.
The star of this dish is definitely the gravy itself, it’s savory and complex, plus it can be spicy if you want it! For this particular recipe I used tofu, but I could see this working with lentils or potatoes as well.
Serves 4. Ready in 30 minutes.
- 1 block extra firm tofu, cut into small triangles
- 1 medium yellow onion, thinly sliced
- 1 can chickpeas, drained and rinsed
- 1 can coconut milk
- 1 can tomato paste
- 2 T curry powder
- 1 T vegan margarine
- 1 T garam masala
- 1 t agave nectar
- 1 t red pepper flakes
- 1 t vegetable stock powder
- dash of salt
- Put everything in a medium pot and stir until well-mixed (don’t worry about the tomato paste, it’ll combine well as it heats up). Cook on medium heat for 30 minutes or until onions are tender. Stir occasionally.
- Enjoy with basmati rice and vegan naan bread!
I hope you love this dish! As always, follow me on instagram @justjennythings and tag me in your food posts! Show me your vegan food!